Monin Chocolate Syrup

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The origins of chocolate stretch back at least 4,000 years. The ancient populations of Central America used cocoa beans (Theobroma means food of the gods) to make a hot, frothy and bitter drink called chocolatl. This concoction was sacred and was associated with fertility and wisdom.

After Christopher Columbus introduced chocolate to Europe, the drink immediately became popular. In the 19th century, it was discovered that cocoa could be mixed with milk and cocoa butter, and the first chocolate bar was born.

Monin Dark Chocolate is used as the main flavor and also combined with other Monin flavors. Use in specialty coffee beverages, desserts, and culinary.

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This flavour allows you to enhance the flavours of your coffees, cappuccinos, tea, granitas, to create cocktails and mocktails.

Many resturants also use the monin syrup range as a final touch for desserts to help flavours of out of season or low quailty fruits.

These syrups are produced by the reknown French brand Monin, with the highest quality of the industry, Using natural fruit and white beet sugar.

Monin syrups are made exclusively with pure cane sugar also known as white beet sugar.

As an aroma enhancer, pure cane sugar optimises the restitution of flavour and respect for all other ingredients, it also increases the stability of the product and shelf life expectancy.

Refridgeration

The Monin range contains no fat, no cholesterol and no artificial preservatives. With the range homogenised and flash pasteurised to give the best possible quality anf natural flavours.

Cocktails: Add base spirit for low alcohol cocktail.

Mocktails: Blend Monin with ice/fruit juices etc.

Flavoured Cappuccino: Try 10ml Hazelnut or Irish Cream.

Milkshakes/Smoothies: 60ml any of the 52 flavours.

European Soda: Try Kiwi/Passionfruit topped with soda.

Iced Teas: Peach, Mango, Raspberry, Lemon. Add water.

Granita: Up market ice slush drink. Blend with ice.

Sparkling/Still Wine/Sangria: Add 10ml to Champagne.

Winter Hot Toddies: Try Apple & Cinnamon, add boiling water & Slice of lemon

Marinades: e.g. Apricot for chicken.

Flavouring: Cream, Custard & Yoghurt. 30ml to one cup.

Pastries/Baking/Desserts/Pancakes: Also as a glaze for tarts.

Children's Cocktails: In a blender with ice/fruit/juices.

Monin non-alcoholic liqueur syrups has been a French brand since 1912 and exported to over 75 countries around the world.

BANANA CREAM MARTINI

Ingredients

20 ml fresh cream

30 ml vodka

20 ml CHOCOLATE Syrup

20 ml YELLOW BANANA Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Martini/Cocktail

BANANA MINT CHOCOLATE

Ingredients

60 ml banana juice

10 ml fresh cream

15 ml CHOCOLATE Syrup

5 ml GREEN MINT Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Tumbler / Highball Glass

BLACKBERRY MOCHA

Ingredients

150 ml milk

1 shot(s) espresso

15 ml BLACKBERRY Syrup

20 ml CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

BLOOD ORANGE CHOCOLATE

Ingredients

4 litre(s) mineral water

150 ml blood orange juice

850 ml CHOCOLATE Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Granita Batch

CACAO & CO

Ingredients

20 ml fresh cream

45 ml vodka

10 ml CHOCOLATE Syrup

20 ml COCONUT Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

CAFÉ & CO

Ingredients

1 shot(s) espresso

35 ml vodka

10 ml CHOCOLATE Syrup

25 ml COCONUT Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

CHERRY MOCHA

Ingredients

150 ml milk

top whipped cream

10 ml COFFEE Syrup

10 ml CHOCOLATE Syrup

15 ml CHERRY Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

CHERRY MOCHACCINO

Ingredients

1 shot(s) espresso

20 ml milk

20 ml CHOCOLATE Syrup

20 ml CHERRY Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Martini/Cocktail

CHESTNUT MOCHA

Ingredients

1 shot(s) espresso

150 ml milk

15 ml CHOCOLATE Syrup

15 ml CHESTNUT Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Cappuccino Cup

CHOCO & CO

Ingredients

20 ml CHOCOLATE Syrup

20 ml vanilla liqueur

40 ml rum

Method

Pour all ingredients in a mixing glass Add ice cubes

Stir and strain into a chilled glass

Glass type : Martini/Cocktail

CHOCO AGRUM VODKA

Ingredients

60 ml orange juice

40 ml vodka

20 ml TANGERINE Syrup

10 ml CHOCOLATE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

CHOCO BANANA

Ingredients

40 ml rum

20 ml CHOCOLATE Syrup

30 ml BANANA Liqueur

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

CHOCO COFFEE GRANITA

Ingredients

250 ml COFFEE Syrup

4 litre(s) mineral water

500 ml CHOCOLATE Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Granita Batch

CHOCO GOURMET SHAKE

Ingredients

20 ml banana juice

120 ml milk

30 ml CHOCOLATE Syrup

Garnish

Blackberries

Method

Combine ingredients in a mixing tin.

Fill tin with ice cubes.

Spindle mix and pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

CHOCO RHUM

Ingredients

15 ml fresh cream

35 ml rum

25 ml CHOCOLATE Syrup

10 ml WHITE CACAO Liqueur

Garnish

Chocolate Shavings

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Rocks

CHOCO SHAKE

Ingredients

150 ml milk

20 ml banana juice

30 ml CHOCOLATE Syrup

Garnish

Chocolate Shavings

Method

Combine ingredients in a mixing tin.

Fill tin with ice cubes.

Spindle mix and pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

CHOCO VANILLA SHOT

Ingredients

40 ml vodka

10 ml VANILLA Syrup

10 ml CHOCOLATE Syrup

Method

Combine ingredients in a glass / cup.

Stir, and serve.

Glass type : Shot Glass

CHOCOCO

Ingredients

20 ml CHOCOLATE Syrup

150 ml milk

5 ml COCONUT Syrup

Garnish

Chocolate Shavings, Coconut powder

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

CHOCOLATA COFFEE

Ingredients

top whipped cream

1 shot(s) espresso

20 ml milk

25 ml CHOCOLATE Syrup

15 ml ALMOND Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 90.00 ml

Suren Davtyan

CHOCOLATE DREAM

Ingredients

5 ml CINNAMON Syrup

2 tbsp. cocoa powder

30 ml gin

100 ml milk

30 ml espresso

25 ml CHOCOLATE Syrup

Garnish

MONIN dark Chocolate topping sauce, Chocolate Shavings

Method

Combine ingredients in a mixing tin.

Fill tin with ice cubes.

Spindle mix and pour into a glass.

Serve.

Glass type : Martini/Cocktail

CHOCOLATE ESPRESSO

Ingredients

2 shot(s) espresso

20 ml CHOCOLATE Syrup

Method

Combine ingredients in a glass / cup.

Stir, and serve.

Glass type : Cappuccino Cup

CHOCOLATE FROZEN

Ingredients

1 shot(s) espresso

20 ml milk

10 ml COCONUT Syrup

15 ml CHOCOLATE Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

CHOCOLATE MILKSHAKE

Ingredients

1 scoop(s) vanilla ice cream

80 ml milk

40 ml CHOCOLATE Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

Vasil Ganchef Kolev

CHOCOLATE MOJITO

Ingredients

top club soda

20 ml CHOCOLATE Syrup

10 ml MOJITO MINT Syrup

6 leaf(ves) mint

1/2 lime

60 ml rum

1,00 tbsp. brown sugar

Garnish

Mint leaves, Lime Wheel or Wedge

Method

Pour fruit into a glass and muddle with MONIN flavouring(s).

Fill glass with crushed ice.

Add remaining ingredients.

Stir and serve with a straw.

Glass type : Tumbler / Highball Glass

CHOCOLATE WHIPPED CREAM

Ingredients

50 ml CHOCOLATE Syrup

250 ml fresh cream

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type :

Ingram Jung - Australia

COINTREAU-VERSY

Ingredients

30 ml orange liqueur

30 ml fresh cream

15 ml Crème de Cacao Brun

30 ml strawberry - banana juice

25 ml CHOCOLATE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

DESSERT CHOCOLATE VODKA

Ingredients

30 ml vodka

10 ml fresh cream

1 shot(s) espresso

30 ml CHOCOLATE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

FRAPPÉ DARK CHOCOLATE

Ingredients

1 shot(s) espresso

25 ml CHOCOLATE Syrup

Method

Combine ingredients in a mixing tin.

Fill tin with ice cubes.

Spindle mix and pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

GRANDE EXPRESSO MARTINI

Ingredients

1 shot(s) espresso

30 ml cognac

20 ml TRIPLE SEC CURACAO Liqueur

20 ml CHOCOLATE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

IRISH CHOCOLATE KAFFÉ

Ingredients

20 ml CHOCOLATE Syrup

2 shot(s) espresso

90 ml milk

30 ml Irish cream liqueur

Method

Pour MONIN Flavouring in a tall latte glass.

Cover up with ice cubes.

Add milk gently.

Cover up with chilled espresso until reaching layer.

Serve.

Glass type : Tumbler / Highball Glass

MOCHA CURRANT

Ingredients

1 shot(s) espresso

150 ml milk

15 ml BLACKCURRANT Syrup

20 ml CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Cappuccino Cup

MOCHA MARTINI

Ingredients

15 ml fresh cream

40 ml vodka

5 ml COFFEE Syrup

25 ml CHOCOLATE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

MOCHA-CHERRY

Ingredients

1 shot(s) espresso

150 ml milk

20 ml CHERRY Syrup

15 ml CHOCOLATE Syrup

Garnish

Cherries

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Cappuccino Cup

MON CHERI

Ingredients

40 ml vodka

20 ml fresh cream

20 ml CHOCOLATE Syrup

20 ml CHERRY Syrup

Garnish

Cherries

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

MONIN HOT CHOCOLATE

Ingredients

150 ml milk

30 ml CHOCOLATE Syrup

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Tumbler / Highball Glass

PEAR BLACK AND WHITE

CHOCOLATE GRANITA

Ingredients

4 litre(s) mineral water

100 ml CHOCOLATE Syrup

100 ml WHITE CHOCOLATE Syrup

800 ml PEAR Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Granita Batch

PEAR CHOCO GRANITA

Ingredients

4 litre(s) mineral water

300 ml CHOCOLATE Syrup

700 ml PEAR Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Granita Batch

TANGER MILK

Ingredients

60 ml milk

25 ml TANGERINE Syrup

25 ml CHOCOLATE Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

TANGERINE WHITE AND BLACK

CHOCO GRANITA

Ingredients

4 litre(s) mineral water

800 ml TANGERINE Syrup

100 ml WHITE CHOCOLATE Syrup

100 ml CHOCOLATE Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Other

VODKA CHOCOLAT

Ingredients

40 ml vodka

20 ml CHOCOLATE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Shot Glass

VODKA FEVER

Ingredients

50 ml vodka

20 ml FROSTED MINT Liqueur

10 ml CHOCOLATE Syrup

10 ml VANILLA Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Rocks